Cheesy skillet chicken and potatoes is full of tender chunks of chicken, potatoes and veggies, all covered in melty cheese for a delicious all-in-one dinner the whole family will love!
Y’all might know by now about my undying love for potatoes.
Normally I’m keeping it super duper easy with my microwave baked potatoes that only take about 10 minutes.
Smashed potatoes are a long-time favorite though and we all adore twice-baked potatoes.
I even love adding potatoes to skillet meals like this taco turkey potato skillet.
And there’s this turkey sausage, sweet potato and Brussels sprouts skillet that combines some of my favorite things.
As for side dishes, one of my very favorites is this one pan cheesy potatoes and green peas.
Today, you're in for a treat.
We are making this cheesy skillet chicken and potatoes.
It’s full of tender chicken pieces, chunks of potatoes, veggies and the perfect mix of seasonings.
Then it’s covered in cheese to melt down and bring it all together.
What’s not to love?
It reminds me a little of a hash, but it’s not as shredded.
Plus, everything cooks in just one pan and is ready in about 35 minutes.
It’s a great all in one weeknight meal that the whole family will be happy to sit down to at dinner time.
So let’s get cooking.
Now, I’ve got some notes, tips and substitutions coming up below on how to make skillet chicken and potatoes. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
- Chicken: I use boneless, skinless chicken breasts, but you could also swap in chicken thighs if you prefer.
- Zucchini: I like how this adds extra veggies to the dish, but you could skip it if you prefer. Or swap in a bell pepper if you’d rather.
- Potatoes: I love the creaminess of the Yukon potatoes, but I’ve also used russet potatoes before when that’s all I had on hand and that works great, too. You could also use red potatoes here.
- Garlic: Fresh garlic is hard to beat, but you could use ½ teaspoon garlic powder instead if that’s what you have on hand.
- Cheese: We like just regular cheddar cheese for this dish, but you could try it with other cheeses or cheese blends if you want.
- Spicy: If you’d like a little kick, feel free to add ¼ teaspoon red pepper flakes or cayenne pepper to the seasonings. You can also serve this with hot sauce.
Also, be sure you use a really large and DEEP skillet, not just a regular sauté pan. It would be too full. We've got a lot of goodness going in.
The beauty of this dish, too, is that it’s an all-in-one meal.
Still, there’s always room for toppings in my opinion. Here are a few ideas.
Topping Ideas:
- Hot sauce
- Sour cream or Greek yogurt
- Diced avocado or guac
- Sliced green onions or chives
- Fresh herbs like cilantro
Feel free to mix and match and add any other favorites you have.
Last thing, let’s talk about what to do with any leftovers.
Storage Tips:
- Leftover chicken and potatoes, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days.
- Reheat individual portions in the microwave until hot.
- I don’t recommend freezing the leftovers. The potatoes don’t hold up well after freezing and thawing.
But having this as a lunch later in the week will make you oh so happy.
I hope you give this a try for a new, delicious dinner the whole family will love.
Enjoy!
XO,
Kathryn
Cheesy Skillet Chicken and Potatoes
Ingredients
- 2 tablespoons extra virgin olive oil, divided
- 1 ½ lbs. boneless, skinless chicken breasts, cubed in small pieces (about ½-inch)
- 1 ½ teaspoons paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 medium onion, diced small
- 1 medium zucchini, diced small
- 1 cup shredded matchstick carrots
- 4-5 small Yukon potatoes, diced small (about 2 cups)
- 2 cloves garlic, minced
- ⅓ cup water
- 1 ½ to 2 cups shredded cheddar cheese
Optional toppings:
- Hot sauce, sour cream or Greek yogurt, avocado, green onions, etc.
Instructions
- In a small bowl, combine the paprika, salt and black pepper.
- Season the cubed chicken with half of the seasoning mixture, reserving the rest for later.
- Heat 1 tablespoon of the olive oil in a large, deep skillet over medium heat. Add the chicken and cook for 7-8 minutes, until almost cooked through. (It will finish cooking later.) Remove the chicken to a bowl.
- In the same skillet, add the remaining tablespoon of olive oil. Add the onion, zucchini, carrots, potatoes and garlic and sauté for 3-4 minutes. Sprinkle the reserved seasoning mixture over the veggies and stir to combine.
- Add ⅓ cup of water, then cover the skillet and cook over medium heat until the potatoes and veggies are tender, stirring occasionally, about 7-8 minutes.
- Return the chicken to the pan, stir to combine and then finish cooking the chicken and allow any extra liquid in the pan to evaporate, about 1-2 more minutes.
- Mix in 1 cup of shredded cheese and stir to combine. Top with the remaining cheese and cover the skillet again to let the cheese melt, about 1-2 minutes. Serve hot with any desired toppings.
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